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C. H. Lee, L. Yang, J. Z. Xu, S. Y. V. Yeung, Y. Huang and Z.-Y. Chen, “Relative Antioxidant Activity of Soybean Isoflavones and Their Glycosides,” Food Chemistry, Vol. 90, No. 4, 2005, pp. 735-741. doi:10.1016/j.foodchem.2004.04.034

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